Vegetable pancakes from the oven

Ingredients for 4 servings:

• 300 flour
• 7 eggs
• 250 milk
• 1 pinch of salt
• 1 zucchini
• 2 carrots
• 100 mushrooms
• 200 cream cheese
• salt and pepper
• n. B. Chives, cut into rolls
• 200 cheese, grated
• 1 onion(s)
• 100 ml vegetable stock

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

To make the pancake batter, mix together the flour, eggs, milk, and salt. The batter should flow easily from the ladle but not be too runny. Then fry in batches one at a time in a pan with hot oil. Finely dice the carrots, zucchini, onion, and mushrooms. Sauté the onions in the oil until translucent. Add the vegetables and sauté for 10 minutes. Deglaze with the vegetable stock. Mix in the cream cheese and season with salt, pepper, and chives. Preheat the oven to 200 degrees Celsius. Now alternate filling each pancake with about 3-4 tablespoons of the vegetables and sprinkle with a little cheese, roll up, and place/layer in a baking dish. Set the remaining sauce aside. Sprinkle the remaining cheese over all the pancakes. Place in the oven for 10 minutes. Tip: To make it easier to remove the pancakes from the baking dish, you can also cut them in half when serving. If desired, pour the remaining sauce over the pancakes when serving.